They say they've found a way to restructure sugar that releases the same amount in the mouth, but doesn't send the same amount down to the stomach.
Alas, the tweak doesn't work for sodas or for sugar in your coffee, but it could reduce sugar / calories in your candy.
See also: http://www.nytimes.com/2016/11/30/business/nestle-reformulates-sugar-so-it-can-use-less.html
Nestlé Creates A New Sugar: Use Less, Get The Same Taste
For years, food and beverage companies like Pepsi Co. have tweaked their use of sugar and sweetener substitutes to find just the right mixture that aligns with consumers’ tastes and perception of a…
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So… what does leave the mouth and get into the body? What is that chemical's composition? How the body react to that chemical?
+peter k All good questions. What I infer from the articles is that this is still sugar, just differently structured (as crystals) and less prone to not dissolving fully in the mouth. That means you can use less of it to get the same (dry) amount of sweetness.
It's still a little vague. In practice, though, it remains normal sugar, with the same goodness and badness.
From the headline I thought maybe someone had solved the left-handed sugar economical production issues.